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Mrouzia (Honey-Braised Lamb Shanks)

Annacia *


Lamb shanks are braised for hours in a sumptuous sauce of honey, almonds, and raisins in this centuries-old Moroccan dish. Delicious and satisfying. It's listed as quick and easy only because 99% of the time in passive, just letting it slowly braise.


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10 Min
3 Hr 45 Min
Stove Top


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1/4 c
olive oil
3 Tbsp
unsalted butter
lamb shanks, frenched, if desired
kosher salt and freshly ground black pepper, to taste
large white onion, finely chopped
1 c
golden raisins
2 Tbsp
ras el hanout (purchased or homemade)
1/4 tsp
crushed saffron threads
stick cinnamon
1 c
blanched whole almonds
1/2 c
toasted sesame seeds, to garnish

How to Make Mrouzia (Honey-Braised Lamb Shanks)


  • 1Heat oil and butter in an 8-qt. Dutch oven over medium-high heat.
  • 2Season lamb generously with salt and pepper, and cook, turning as needed, until well browned all over, about 12 minutes. Transfer lamb to a plate; set aside.
  • 3Add onion to pot, and cook, stirring, until soft, about 4 minutes. Add raisins, ras el hanout, saffron, and cinnamon, and cook, stirring, until fragrant, about 2 minutes.
  • 4Add lamb, almonds, honey, and 3 cups water, and bring to a boil; reduce heat to medium, and cook, partially covered, until lamb is very tender, about 3½ hours.
  • 5Divide shanks and sauce among serving plates, and sprinkle each with sesame seeds.

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About Mrouzia (Honey-Braised Lamb Shanks)

Course/Dish: Other Main Dishes
Main Ingredient: Lamb
Regional Style: Moroccan
Other Tag: Quick & Easy

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